Diabetic Chocolate Pie

A creamy chocolate pie topped with light and fluffy meringue--a sweet treat made with Splenda instead of sugar.

Servings: 6

Ingredients:

⅓ cup

Cocoa

½ cup

+ 3 Tbsp Splenda Sugar Blend

⅓ cup

Flour

¼ tsp

Salt

2 cups

Milk

3

Slightly Beaten Yolks, reserve egg whites for meringue

2 Tbsp

Butter

1 tsp

Vanilla

1

9" Baked Pie Shell

Directions:

Combine milk, cocoa, flour, salt, and 1/2 cup Splenda then cook until it thickens. Add yolk and cook 2 more minutes. Add butter and vanilla then stir until butter has melted. Place in pie shell. Beat egg whites until stiff, gradually adding 3 tbsp Splenda. Spread meringue on top of pie, and place in a 350 degree oven for 10-12 minutes, until golden brown.